Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1/2 cup sour cream
8 oz penne pasta (cooked al dente)
1 cup shredded mozzarella or cheddar cheese
Fresh parsley, chopped (for garnish)
Directions:
Cook the beef: In a skillet over medium heat, cook the ground beef with the diced onion and garlic until browned. Drain any excess grease.
Assemble in the slow cooker: Transfer the cooked beef to the slow cooker. Add the cream of mushroom soup, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
Slow cook: Cover and cook on low for 4-6 hours.
Add the pasta: In the last 30 minutes of cooking, stir in the cooked pasta, sour cream, and shredded cheese. Mix well, cover, and let the cheese melt into the pasta.
Serve: Garnish with fresh parsley and serve warm, with extra cheese if desired.
Prep Time: 15 minutes
Cook Time: 4-6 hours
Total Time: 6 hours 15 minutes
Servings: 4-6
Calories: 520 kcal per serving
